Chilled Tomato and Avocado Soup

Ingredients -

1 ripe Tomato, peeled and quartered
2 large Avocados - peeled, pitted, and sliced
1 small Onion, quartered
1 Green Bell Pepper, chopped
1/4 cup Fresh Lemon Juice
1 quart Tomato Juice
1 1/4 cups Plain Nonfat Yogurt
Salt, to taste
1/4 cup chopped Fresh Chives
Cayenne Pepper, to taste

Preparation:

1. Add quartered tomatoes, sliced avocado, quartered onion, chopped green bell pepper, and lemon juice to blender.

2. Puree until smooth. Add 1-cup tomato juice.

3. Puree until smooth.

4. Transfer tomato mixture to large bowl. Stir in remaining tomato juice, and 1-cup yogurt.

5. Season with salt. Refrigerate 2 hours.

6. Garnish individual servings with dollop of yogurt, chopped chives, and sprinkling of cayenne pepper.

Soup Making Tip

Avocado

Actually a fruit, the avocado acts more like a vegetable in soup preparation, creating and garnishing some of our favorite savory soups.

Soup Making Tip

Avocado

The pit and peel need to be removed, leaving the green and yellow flesh for consumption. Cut the avocado lengthwise around the entire avocado, and separate the halves. Twist a little if necessary. Remove the pit. Use a spoon to scoop out the flesh, or cut the avocado in slices or dices and invert the peel, and trim off the flesh.